Marinades, Rubs, Brines, Cures & Glazes
Recipes for Poultry, Meat, Seafood, and Vegetables
by Jim Tarantino
guru Jim Tarantino, a five-string banjo player from Philadelphia,
brings his philosophy of musical improvisation to the grilling
enthusiast’s kitchen. The secret to great marinades,
he says, is not cleaving precisely to a recipe, but rather
stocking your pantry with core ingredients and your crisper
with fresh vegetables, then inventing flavor combinations
and substitutions as the spirit moves you. First, though,
you’ve got to know something about food science, and Marinades, Rubs, Brines, Cures & Glazes parses
out the distinctions between these preparations and explains
how and why they work to infuse grilled foods with flavor.
because Tarantino encourages improvising doesn’t mean
he skimps on recipes. The 400 recipes travel from the American
South and Southwest to Latin America, the Caribbean, the
Mediterranean and Asia. For each region, the book provides
a list of pantry staples and basic rubs and marinades, then
applies them to various local meats, fish and vegetables.
From the South, apricot-glazed ribs with Dr. Pepper paste
definitely dip into the American pantry. Asparagus gets
the Mediterranean treatment with sherry-hazelnut marinade.
Lamb and beef take a Turkish bath of onion and garlic from
the Middle East. Asian-style tea-brined duck is a nod to
the Far East. With a guide to chiles; recipes for accompaniments
like salsas, salads and chutneys; and adaptations for the
indoor chef, Marinades, Rubs, Brines, Cures & Glazes
is an ideal manual for year-round grilling adventures.
by Rachel Levin